RAW LAVENDER CHEESECAKE

People who know me well knows, that I love lavender. I couldn’t missed adding lavender to my cakes this summer. If you don’t like lavender’s smell you might not like the taste of that cake. But I love it😀👍.

INGREDIENTS :

For the crust

1 cup cashews, soak for at least 4 hours (or 30 min in boiling water)

3 Medjool dates, pitted

1 tbsp coconut oil, melted

1/2 tsp blueberry powder (optional)

For the filling :

2 cup cashews, soaked

4 tbsp coconut oil, melted

4 tbsp maple syrup

1/4 cup almond milk

2 tsp dried lavender

Pinch of sea salt

PREPARATION :

Place all ingredients for the crust in a food processor until a sticky crumble is form. Transfer the mixture into a 7” springform pan and press crust along the base. Leave in the freezer while working on the next step.

Blend all filling ingredients in a high speed blender until completely smooth. Pour this mixture over a crust, smooth and freeze for 4-5 hours or overnight.